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Butternut Squash & Sweetcorn Risotto
Rated 5.0 stars by 1 users
Category
Main
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
10 minutes
Calories
366
A silky-smooth Butternut Squash & Sweetcorn Risotto from the Dairy Diary 2020.
Ingredients
- Olive oil 1 tbsp
- Onion 1 small, peeled and finely chopped
- Garlic 2 cloves, peeled and crushed
- Butternut squash 275g (10oz), peeled, deseeded and diced
-
Dried chilli flakes ¼ tsp (optional)
- Arborio rice 275g (10oz)
-
Hot vegetable stock 1 litre (1¾ pints)
-
Canned sweetcorn ½ can (198g), drained
-
Parmesan-style cheese 20g (¾ oz), grated
Directions
- Heat oil in a large pan and fry onion and garlic for about 5 minutes until softened
- Add butternut squash and chilli flakes, if using, then rice and stir for 1 minute
- Add hot stock, a ladleful at a time, and stir until absorbed before adding more. Continue adding stock in this way until rice is tender
- Stir in sweetcorn and cheese with final ladleful of stock. Season to taste and serve
Nutrition
Calories 366, Fat 6.1 grams, Saturated Fat 1.6 grams
